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Green Apples, c.1873
Paul Cézanne
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La Belle Cuisine
Marion Cunningham's
Raw Apple
Muffins
One of Gourmet's "50 Baking Favorites"
Gourmet
October 1991
4 cups 1/4-inch diced peeled Granny
Smith apples
(about 1 1/2 pounds)
1 cup sugar
2 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup coarsely chopped walnuts
In a large bowl toss together apples and sugar.
In a small bowl whisk
together eggs, oil and vanilla.
In a medium bowl combine well the flour, soda, cinnamon
and salt. Stir
the egg mixture into the apple mixture, add the flour mixture and stir the
batter until it is just combined. (Batter will be stiff.) Stir in raisins and walnuts.
Divide batter among 16 well-buttered 12-cup muffin tins and
bake muffins
25 to 30 minutes
at 325 degrees F. or until tester comes
out clean. Turn the muffins out onto a rack and let them
cool.
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